What process frequently modifies anthocyanins in red cabbage using various acids?
Answer
Acylated
The beneficial anthocyanin pigments found within red cabbage are chemically complex and frequently undergo a modification process referred to as acylation. This is a specific chemical reaction where various types of acids are attached to the core anthocyanin structure. The acids involved in this modification process include substances such as caffeic acid, $p$-coumaric acid, ferulic acid, and sinapic acid. This process of acylation is significant because it alters the chemical properties of the anthocyanins, which in turn influences how these potent flavonoid antioxidants behave and exert their protective effects within the body's systems.
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